How do we put this lightly, ummmm it’s not quite spring yet. Since there’s a few days (or weeks) left of colder weather we figured it was the perfect time to break out this delicious gluten free and vegan friendly recipe. Lentils are a delicious source of vegetarian protein. Half a cup of lentils contains 9 grams of protein.

And what’s more soothing in the last chilly days of the seasons than a nice bowl of curried lentil stew? Probably nothing, let’s be honest. The best part of this recipe is that’s very easy on the budget.

Curried Lentil Stew Recipe

1 tablespoon of olive oil

1 medium onion

2 teaspoons cumin

1 tablespoon yellow curry powder

1 900ml container of vegetable broth* (or chicken)

2 cups dry green lentils (uncooked)

3 medium yellow potatoes*

3 medium carrots

Chop onion, potatoes and carrots. Sauté onion in olive oil until translucent (approximately 10 minutes at medium). Add cumin and curry powder. Stir until onions are covered in spices and sauté an additional minute. Add broth, carrots, potatoes, lentils. Bring to a boil. Once the pot is boiling bring it down to low and simmer for minimum one hour, stirring occasionally.

*The recipe calls for vegetable broth to keep it entirely vegan / vegetarian but chicken broth works just as well.

*Feel free to substitute yellow potatoes for either white or sweet potatoes. If using sweet potatoes the taste is a bit different but still quite yummy!